Sunday, 29 September 2013
Squid with Fennel and Tomatoes.
Pre-heat your oven on a very low temperature 100 - 120 degrees.
In an oven proof pan soften a chopped onion in some oil. Add a finely sliced clove or two of garlic, some crushed fennel seeds and a few slithers of chopped chilli. Season and then add your cleaned and chopped squid. Cook for a few seconds and then add a splash of white or rose wine. Cook off the alcohol, and then add chopped tomatoes.
Put on the lid and cook in the oven for about an hour.
Serve with boiled potatoes or rice with a sprinkling of chopped fennel fronds.
As an alternative to the crushed fennel seeds and a more substantial dish you can add chopped florence fennel before you add the squid.